Mutton Kheema: 25-Min Recipe

Mutton Kheema is Hitesh Harisinghani's first preference for breakfast. And for lunch and dinner too!
His recipe uses green chilly paste, dill and he says it is very Bambaiya.

Ingredients

• 500 gm minced mutton
• 10-12 pudina or mint leaves, chopped
• 10-12 black peppercorns
• 6-8 laung or cloves
• 1 bada elaichi or black cardamom
• 2-3 tej patta or bay leaves
• ½-inch stick dalcheeni or cinnamon

Ingredients, continued

• 1-inch piece ginger
• 5-6 garlic pods
• 5-6 green chillies
• 2 tsp haldi or turmeric powder
• 4 tsp Kashmiri chilly powder

Ingredients, continued

• 3 onions, chopped
• 3 tomatoes, chopped
• 4 tsp brown dhania or coriander powder
• 2 tsp garam masala
• 2 tbsp yoghurt

Ingredients, continued

• 2 tbsp ghee
• 2 tbsp oil
• 1 tsp jeera or cumin seeds
• 2 medium-sized potatoes, peeled, chopped
• ½ cup chopped sua or shepu or dill leaves
• ½ cup chopped fresh green dhania or coriander leaves or cilantro
• Salt to taste, about 2 tsp

Method

• Make a paste of the ginger, garlic and green chillies.
  Divide in 2 portions, one for the marination and one for the masala/gravy
• In a bowl, marinate the minced mutton with the salt, 1 tsp of the turmeric powder, 2 tsp of the Kashmiri chilly powder, mint, yoghurt, ginger, garlic, and 1 portion of the ginger-garlic-green chilly paste.
  Keep aside for an hour.

Method, continued

• In a pressure cooker, heat the oil and the ghee, over medium heat.
  Add the jeera, whole spices and fry for a minute.
  Now mix in the onions and saute till light brown.
  Add the remaining portion ginger-garlic-green chilly paste and saute well
• Mix in the tomatoes, remaining 1 tsp turmeric, remaining 2 tsp Kashmiri chilly powder, coriander powder, garam masala, salt.

Method, continued

• Mix well and let it cook for 7-8 minutes.
  Add the marinated kheema, potatoes and saute well for 10 minutes.
  Mix in the coriander, dill and saute for 5 to 7 minutes more.
• Pressure cook for 3 whistles over medium heat.
  Serve hot with paav or parathas.

Tips
Consider adding a handful of peas, when you add the dill, if you prefer.
Serve with chopped or sliced onions on the side.